Macaroni and Ham Casserole


  • 1 tablespoon unsalted butter, or olive oil
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1 cup diced ham
  • 2 cups (8 ounces) macaroni, uncooked
  • 1 teaspoon salt, or to taste
  • 1 tablespoon chopped pimiento
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • Freshly ground black pepperto taste
  • 1/2 cup milk
  • 1 tablespoon chopped parsley
  • 1/2 cup shredded cheddar cheese



  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Grease a 2 1/2-quart casserole dish.

  3. Heat the butter in a large skillet over medium heat. Add the onion and cook for about 3 minutes, stirring constantly.

  4. Add the bell pepper and cook for about 2 more minutes, or until the onion is translucent. Remove the vegetables to a plate and set aside.

  5. Add the diced ham to the skillet and continue cooking for about 3 minutes, stirring frequently.

  6. Bring a medium saucepan of water to a boil over high heat. Add the elbow macaroni and 1 teaspoon of salt. Stir and lower the heat to medium-low. Cook following the package directions. Drain well.

  7. In a large bowl, combine the cooked onion, bell pepper, and ham with the drained macaroni, pimiento, cream of mushroom soup, pepper, 1/2 cup of milk, and the parsley. Mix to combine the ingredients thoroughly.

  8. Transfer the macaroni mixture to the prepared baking dish.

  9. Bake in the preheated oven for about 30 minutes, or until it is hot and bubbly.

  10. Sprinkle with the shredded cheese and continue baking just until melted.

  11. Enjoy!

Macaroni and Ham Casserole

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